摘要
以鲜切乐平雪梨瓜为试验材料,采用不同的热烫温度和时间处理鲜切雪梨瓜,通过感官评定、VC含量等指标测定,从而得出最佳热烫温度与时间的组合。在此基础上,结合使用食品级的壳聚糖(1.0%、1.5%)进行涂膜处理,得到最佳保鲜方法。结果表明:最佳的处理为60℃热烫2min,同时结合1.5%壳聚糖涂膜保鲜效果最好。通过处理,明显降低了鲜切雪梨瓜品质的下降速度,有效延长了货架期。
With fresh-cut Le-ping melon as test materials,using different blanching temperature and time processing of fresh- cut Le-ping melon,as determined by sensory evaluation,vitamin C content and other indicators ,thus obtained the optimum blanching temperature and time combination.On this basis,the combination of the food grade chitosan （ 1.0%, 1.5%）for coating film, got the best fresh method.The results showed that the optimum combination was blanching 60℃ 2 min, the best combination of blanching ＋ 1.5% chitosan worked best.The process could significantly reduce the decline rate of the quality of fresh-cut melon and effectively extend the shelf life.
出处
《现代农业科技》
2015年第14期284-285,290,共3页
Modern Agricultural Science and Technology
基金
国家星火计划项目(2013GA780051)
